Japanese

Double-Fried Japanese Chicken Karaage

Chicken thighs are marinated in tamari, sake, ginger, and garlic, then coated in potato starch and fried twice for a craggy crust that stays crisp. The second fry locks in a juicy center and gives the pieces that shattery, shop-window texture karaage is known for.

  • Adapted from Just One Cookbook's Karaage and Kikkoman's Crispy Karaage recipe
  • Primary source justonecookbook.com
45 mins Medium cost Serves 2 to 3
Gluten-FreeDairy-FreeHigh ProteinComfort Food

At a Glance

Time
45 mins
Serves
2 to 3
Cost
Medium
Cuisine
Japanese
Dietary fit
Gluten-Free, Dairy-Free

Instructions

  1. Mix the tamari, sake, ginger, garlic, sesame oil, salt, and black pepper in a bowl. Add the chicken and toss well, then marinate for 30 minutes in the refrigerator.
  2. Heat the oil in a heavy pot to 325F and set a rack over a tray. Dredge the chicken pieces in the potato starch, shaking off the excess so the coating stays light and craggy.
  3. Fry the chicken in batches for 3 to 4 minutes until the coating looks pale gold and set but not deeply browned. Transfer to the rack and let the pieces rest for 3 minutes while you bring the oil up to 350F.
  4. Fry the chicken a second time for 45 to 60 seconds until deeply golden and crisp with rough, crunchy edges. The double fry keeps the crust crisp while the interior stays juicy.
  5. Serve immediately with lemon wedges, Kewpie mayo, cabbage, and shichimi if you like.

Adaptations

Works As Written
  • Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
  • Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
  • Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.

How to adapt: Tamari and the potato-starch coating keep karaage naturally gluten-free and dairy-free as written — no swaps needed.

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